Chickpeas is added to the tempered oil and briefly fried. A freshly ground spice made with coriander seeds, dried red chilies, cinnamon and clove is added to the chickpeas mixture. Finally chickpeas is garnished with finely chopped onion and cilantro. Serve masala chickpeas as a snack.
Boiled Chickpeas 1 1/2 Cups
Coriander Seeds 1 tsp
Whole Red Chiles 1 Small
Cinnamon 1/8 inch Piece
Clove a small Pinch
Lemon Juice 1 Tbsp
Cilantro few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Peel and finely chop the onion.
Wash, separate cilantro leaves and finely chop them.
If using raw chickpeas, soak chickpeas overnight and pressure cook for 3 whistles or until chickpeas is soft.
Grind whole red chily, coriander seeds, cinnamon, clove and salt into fine powder.
Heat oil in a pan, add all talimpu ingredients in
When mustard seeds start spluttering, add boiled chickpeas.
Fry till most of the moisture is gone and chickpeas is toasted a bit.
Stir in ground masala powder and salt if necessary.
Fry for couple more seconds and remove the pan from heat.
Stir in chopped onion, cilantro and lemon juice and serve masala chickpeas as a snack or as a accompaniment to steamed rice.
Notes: Make sure not to over fry the masala powder.
Yield: around 2 Servings of Masala Chickpeas.
Suggestions: If chickpeas is not cooked properly, make sure to boil them in enough water till chickpeas is soft. Using a whole clove is overpowering, so break it into small bits and use one bit during making of one time masala powder.
Variations: You can also add finely chopped tomato and boiled potato at the end of the frying process.
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